#5under5: Buffalo Sweet Potato Stuffed Mushrooms [Vegan, Gluten-Free]

This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?!

Let's say it's Friday night and you forgot you need to make something to bring to a dinner party. Your wallet is almost empty and you're short on time – what can you possibly make? Enter these Buffalo Sweet Potato Stuffed Mushrooms: baby Bella mushrooms stuffed with a sweet potato and chickpea pâté that's generously seasoned with tangy Buffalo hot sauce. Is your mouth watering yet? They are the perfect party appetizer that will have your friends and family begging you to bring to every gathering for the rest of time. They look so fancy, but couldn't be simpler to make – and the best part is that you get twelve delicious little bites of savory goodness for under $5.00!

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#5under5: Buffalo Sweet Potato Stuffed Mushrooms [Vegan, Gluten-Free]

Serves

Ingredients

The main ingredients in this recipe are: mushrooms, sweet potatoes, chickpeas, and hot sauce. Other pantry items include garlic, olive oil, salt, and pepper.

12 baby Bella mushroom caps – $2.50

1 large sweet potato – $0.80

1/2 cup cooked chickpeas – $0.40

1 tablespoon plus two teaspoons Buffalo-style hot sauce (add more or less according to heat preference) – $0.35

1 tablespoon olive oil (optional)

Salt and pepper to taste

Fresh chives or another herb of your choice, for garnish (optional)

Total cost per serving: $4.05

Preparation

To Prepare the Mushrooms:

Prepare the mushrooms by cleaning and de-stemming them so their middles are hollow. Add the mushrooms to a large heat-proof bowl with about 1/2 inch of water. Cover and microwave on high for 30 seconds to one minute, until the mushrooms are tender and cooked through. Alternatively, you can steam the mushrooms on the stovetop over medium heat until you achieve the same result. Set aside.

To Make the Buffalo Sweet Potato Pâté:

Prepare your sweet potato by microwaving it on high for 6-8 minutes, until it is fork-tender. Alternatively you can roast the potato in a 400°F oven or cut it into chunks and steam on the stovetop. Once the sweet potato is cooked, let the it cool slightly before proceeding to make the pâté.

In a food processor, add the cooked sweet potato, chickpeas, hot sauce, olive oil (if using), and spices. Pulse until you achieve a texture similar to thick, creamy hummus. Taste for seasoning and adjust the amount of hot sauce according to your taste preference. We found that the Buffalo flavor gets slightly muted when paired with the mushrooms, so err on the side of more hot sauce than you think you’ll need.

At this point the mushrooms should be cool enough to handle and ready to fill. Take a rounded tablespoon of filling and stuff it into the mushroom cap. Repeat until all mushrooms are stuffed with a generous amount of pâté. Garnish with black pepper, fresh herbs, and a drizzle of hot sauce. Serve warm.

We calculated the sodium content taking into consideration that draining and rinsing canned beans reduces sodium content by 41 percent.

Notes

We also tried this recipe using portobello mushroom caps and absolutely loved them, so we highly recommend that option. They are a tad pricier than the baby Bellas, but if you have a little extra money to spend definitely go for that option. Just cut them into pieces like you would a pizza when ready to serve. If you don't like portobellos, we also tested this recipe with white button mushrooms, which also work beautifully.

The cost of the serving size above is based on the NYC Metro Area product pricing below:
10-ounce box of baby Bella mushrooms: $2.50
3 pound bag of sweet potatoes: $4.50
15-ounce can of chickpeas: $0.80
12-ounce bottle of Buffalo-style hot sauce: $5.00

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AUTHOR & RECIPE DETAILS

Firstly, how dare you? But if I must, as a yogini, I find myself often pondering life and the cycle it follows for all of us. We're all interconnected. For example, when I see a squirrel happily scampering up a tree, a chain reaction begins in me that causes me to lose my ever loving mind. But then, you throw me a ball, and I'm like OMG! You see? Connections. Bottom line, I hold degrees in cuddling and belly rubs from UC BARKley and HOWLvard respectively, which makes me an expert in being the happiest being ever. I run a tight ship here and only offer kisses and snuggles to those that help my fellow furry-bottomed soldiers out on the field. Namaste.

This burger with Indo-Chinese flavors is made with a mixture of vegetables and mashed potato, with the addition of textured vegetable protein adding both a meaty texture and protein to this otherwise carb-rich meal.

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